Raw Berry Cheesecake with Caramel Crumble

Recipes ― 19. 11. 2018

Can we take a moment of silence here, right now, for this incredible cheesecake. This is one of my favorite desserts I have ever made. Ever. This Raw Vegan Berry Cheesecake with Caramel Crumble is so rich and creamy your friends won’t believe that it’s vegan and that there is no cheese in there!

First Layer

1 cup coconut flour

1/2 cup hazelnuts

3 Tbsp agave

pinch of salt

Blend hazelnuts into fine flour and mix all ingredients by hand to make the first layer. Add to your prepared cake tin.

Cheesecake

2 cups cashews (soaked at least for 2 hours)

6 Tbsp agave

1 vanilla pod

1 tsp nutritional yeast

1/2 cup coconut milk

4 Tbsp lemon juice

pinch of salt

6 Tbsp coconut oil

Blend all ingredients except the coconut oil. Blend until very smooth, than add coconut oil. Add cream onto first layer.

Berry

2 cups raspberries

3 Tbsp rice malt syrup or any other liquid sweetener

pinch of vanilla

pinch of salt

1 Tbsp lemon juice

2 Tbsp Psyllium husk

For the cream blend all your ingredients EXCEPT the psyllium husk! Strain the cream if you don’t wan’t the seeds. When all is very well blended add the psyllium husk for a very short time. Pour onto your cheesecake cream and place in the fridge or freezer for at least 4 hours/overnight.

CRUMBLE

1 cup hazelnuts

1/3 cup oat flour

2 Tbsp coconut sugar

2 Tbsp maple syrup

pinch of salt and vanilla

In a blender turn hazelnuts into a flour. Combine all ingredients by hand and crumble onto a Teflex sheet. Leave in dehydrator overnight.